Ingredients
Equipment
Frying Pan
vegetable grater shredder
Cooking Instructions
- Heat olive oil in a large pan over medium heat.
- Add onions and cook until softened.
- Stir in grated zucchini and cook for 10 minutes.
- Add tomatoes, garlic, salt, and black pepper.
- Simmer uncovered for about 25 minutes, stirring occasionally, until the mixture is thick and excess liquid has evaporated. Continue cooking if needed, stirring more frequently as it thickens.
- Stir in lemon juice and parsley.
- Serve freshly cooked, or divide into shallow food-storage containers and refrigerate promptly. Do not leave it at room temperature to cool completely.
Nutrition
Notes
• Grate the zucchini and finely chop the onions and tomatoes for an evenly textured spread.
• Simmer uncovered so excess moisture can evaporate. The finished mixture should be spoonable rather than watery.
• Stir more frequently as the mixture thickens to prevent sticking or scorching.
• Serve on bread or toast, or as a vegetable side.
• For storage, divide into shallow containers and refrigerate within two hours of cooking, or within one hour if the surrounding temperature exceeds 90°F (32°C).
• Keep refrigerated at 40°F (4°C) or below and use within three to four days. This recipe is not intended for shelf-stable canning.